Sacred Knot Brewing
Well-Known Member
- Joined
- Jun 29, 2020
- Messages
- 50
- Reaction score
- 25
Long time craft beer fan/craft brewery bartender and new home brewer. I am currently doing 1 gallon partial mash brews as I don’t have the space or equipment for AG brewing as of now.
I know it is early in the year to think about it, but I want to do an Oktoberfest bier this year. It is one of my all time favorite styles and I want to do it justice. I really prefer the maltier/bready versions as opposed to the very sweet, caramel like ones.
So two questions:
1. I don’t have the space or equipment to do a proper lagering. But I have been reading people using Saflager 34/70 and ale temps with good results. I can keep fermentation temps in the mid-high 60s. Is this a safe option or will there be too much of a risk of off flavors? Also was looking at k-97?
2. I skimmed and compiled to come up with a recipe and wanted to know if it was sound:
1 gallon target to fermenter
Grain bill
16 oz Munich DME
8 oz Vienna
6 oz Dark Munich
3 oz Aromatic malt
2 oz Caramunich I
1 oz Carapils
Hops
5g Saaz at 60 min
2.5g Saaz at 45 then 30 min
Yeast
(?)
Plan on mashing the grain at 160 for about an hour in about 1/2 gallon of water. “Sparge” with some water at 170 then a 60 min boil after adding DME. Primary about 3 weeks, rack to my mini corny keg for a few weeks secondary, then “lager” for another week or so before force carbing.
Brewers friend shows 20 IBU, 1.052 OG, 13 SRM
I know it is early in the year to think about it, but I want to do an Oktoberfest bier this year. It is one of my all time favorite styles and I want to do it justice. I really prefer the maltier/bready versions as opposed to the very sweet, caramel like ones.
So two questions:
1. I don’t have the space or equipment to do a proper lagering. But I have been reading people using Saflager 34/70 and ale temps with good results. I can keep fermentation temps in the mid-high 60s. Is this a safe option or will there be too much of a risk of off flavors? Also was looking at k-97?
2. I skimmed and compiled to come up with a recipe and wanted to know if it was sound:
1 gallon target to fermenter
Grain bill
16 oz Munich DME
8 oz Vienna
6 oz Dark Munich
3 oz Aromatic malt
2 oz Caramunich I
1 oz Carapils
Hops
5g Saaz at 60 min
2.5g Saaz at 45 then 30 min
Yeast
(?)
Plan on mashing the grain at 160 for about an hour in about 1/2 gallon of water. “Sparge” with some water at 170 then a 60 min boil after adding DME. Primary about 3 weeks, rack to my mini corny keg for a few weeks secondary, then “lager” for another week or so before force carbing.
Brewers friend shows 20 IBU, 1.052 OG, 13 SRM
Last edited: